Candied Grapefruit

If I haven't mentioned it already, I have a thing [a sweet spot, if you will] for sour candy. Pop in a cult-classic, give me a bowl of coffee ice-cream and a bag of Sour Patch kids, and I'm in seventh heaven.

Sugared slices of fresh, candied grapefruit are dazzlers for dessert. Easier to prepare than you’d think, these fragrant strips also make for ornate gifts. Be sure to choose a medium grapefruit for ease in slicing. For an extra fancy touch, you can dip the ends of each peel into melted bittersweet chocolate and let dry. And for those in need of variety, oranges and lemons can also be used in place of, or in addition to the grapefruits. 

P.S- Be prepared to hang out at home or near the kitchen while you make these because it does require blanching a few times.



1 small to medium grapefruit [or orange/lemon], washed

3/4 cup sugar [plus extra for coating]

1 cup water

1 teaspoon lemon juice


1. Peel the grapefruit and cut the skin into long and thin strips [remove as much of the pith as possible without the strip becoming too thin].

2. Bring a small saucepan of water to a boil and add the peels. Boil for 10 minutes. Drain and repeat five or six times. This process is called blanching and it is known to remove the bitter flavor of the grapefruit.

3. Place grapefruit peels in the pot and add 1 cup water, 1 teaspoon lemon juice, and 3/4 cup sugar.

4. Cook on medium heat for two hours. The peels should be translucent and tender at this point.

5. Strain the peels and place them on a wire rack with a cookie sheet underneath to catch the drips. Let air dry overnight.

6. After the peels are sufficiently dry, coat them in sugar. Store them in an airtight container or zip log bag.

Enjoy! And if you decide to recreate a version of this, or any future dishes, please send me pictures and let me know how it turned out! Don't forget to tag and hashtag @sobiasiddiqui and #modalacarte on IG